Page 48

48      WIBOONSIN      I       '     ,    &ON.
foreign cheese making will, with these improvements, enjoy the
same privileges that have been granted in the past to persons in-
terested in Cheddar cheese making.
Those in charge of our Dairy School should receive the hearty
support and co-operation of this Association, and every member
should feel a deep interest in all the efforts made to introduce
improvements and modern methods. We all ought to stand up
for the school that dignifies our calling and is making itself rec-
ognized as a leader among the best institutions of the country.
Our Agricultural College has, in recent years, come to be rec-
ognized as one of the important educational agencies in the state
system of public instruction. Its graduates are taking rank as
among the best equipped men in their several pursuits and pro-
fessions. 'The policy of the College is to give the best possible
education at the lowest possible cost. It expects a high standard
of qualification in its faculty and a high standard of work from
its students, as the only manner in which the expenditure of pub-
lic money could be justified, as well as the only course that would
be approved by the people of the state. Two hundred and ninety-
seven students are at present in attendance in the Short Course
in Agriculture. This shows conclusively that the College is
meeting a distinct and growing public demand. The crowded
condition of the College has forced the Board of Regents of the
University to ask the present Legislature to provide a new build-
ing for the Department of Agriculture. The efforts of 'Professor
W. A. Henry, Dean of the College, in its behalf, certainly merit
r            I~LL13 1A~Lthe hearty commendation of this organization.
Our State Dairymen's Association has employed two traveling
cheese instructors the past year. The work of these instructors
has given general satisfaction, and there is an increasing de-
mand among factorymen for the instructors' services. We
should aid the Dairymen's Association in their work in reaching
that class of cheese makers and dairymen who are still in the
dark, but who help to make the reputation of our dairy products
as much as those of us who avail ourselves of the benefits to be
derived from this source of information.
Some of the members of this Association have severely criti-
:;?
Our State Dairymen's Association has employed two traveling
eheese instructors the past year. The work of these instructors
has given general satisfaction, and there is an increasing de-
mand among factorymen for the instructors' services. We
should aid the Dairymen's Association in their work in reaching
that class of ch.eese makers and dairymen who are still in the
dark but who help to make the reputation of our dairy products
as much as those of us who avail ourselves of the benefits to be
derived from this source of information.
Some of the members of this Association have severely criti-
L